Can You Make Pie Crust Ahead of Time? An Easy Recipe -

Yes, you can—and here’s the best way to do it (with an easy bulk recipe!)

If you’re making fruit pies, custard pies, or savory pies during the busy holiday season, having a batch of homemade pie crust dough ready in your freezer is a great way to get a head start on your favorite desserts and meals. This large-batch pie dough recipe makes about 20 unbaked pie crusts, perfect for stocking your freezer for pie season—or anytime of year.

Is 20 pie crusts a lot? Yes! But if you have the freezer space, they will last for a year, and I promise you will find several amazing ways to use them. See below for ideas for desserts, dinners, and even delicious breakfasts that use this pie crust.

Whether you’re baking a classic apple pie, creamy banana cream pie, a flaky pumpkin pie, or something savory like chicken pot pie, this method will help you avoid the stress while still delivering a buttery, flaky crust every time.

Easy Homemade Pie Crust Recipe (Makes About 20 Crusts)

Ingredients:

1 (5-lb) bag of all-purpose flour (hold back about 2 cups)
1 (3-lb) can of cold shortening
4 tablespoons sugar
2 tablespoons + 2 teaspoons salt
4 tablespoons vinegar
4 eggs
2 cups ice water

Instructions:

In a large bowl or mixing bowl, combine the flour mixture, sugar, and salt.
Cut in the cold shortening using a pastry cutter, pastry blender, or even a food processor, until the mixture resembles coarse meal. You want small pieces of butter-like texture throughout for those flaky layers.
In a separate small bowl, whisk together the eggs, vinegar, and cold water (or ice water) until combined.
Add the liquid mixture into the dry mixture a little at a time, stirring gently with a fork. Use your hands to bring the dough together. Add just enough water—too much water will make the crust tough.
Form into one large ball, then divide into 20 portions and shape each into a disc of dough.
Wrap each disc tightly in plastic wrap, then place in a freezer bag for longer storage. Freeze for up to 12 months!

How to Freeze and Make Pie Crust Dough Ahead of Time (the Smart Way)

One of the biggest perks of this homemade pie crust recipe is how well it freezes. Making pie dough in advance is the best way to simplify holiday baking, prep for unexpected guests, turn delicious summer fruit into a quick dessert, or just keep your freezer stocked for a quick dinner like chicken pot pie. It takes the pressure off when you want to enjoy fresh pie without starting completely from scratch.

Here’s everything you need to know about freezing, thawing, and baking pie crusts for future use:

How to Prep Pie Dough for the Freezer

Once you’ve mixed your pie crust dough using a pastry cutter, and the mixture comes together into a soft, pliable ball, divide it into equal discs of dough. For this bulk recipe, you’ll get about 20 single crusts.

Shape each portion into a 1-inch thick round disc of dough. This helps it chill evenly and makes it easier to roll out later. Wrap each disc tightly in plastic wrap, smoothing out any air pockets, and place all of the wrapped dough portions into a labeled freezer bag.

Tip: Write the date and how many crusts are inside on the bag. Frozen pie crust dough is best used within 6–12 months for the best flavor and flakiness.

Freezing Options: Dough Discs vs. Rolled Crusts

There are two great ways to freeze your dough, depending on how much freezer space you have and how you plan to use it.

1. Freeze Raw Dough Discs
This is the most versatile and space-efficient method. After dividing and wrapping your dough, place the discs into freezer-safe bags or airtight containers. When ready to use, thaw overnight in the fridge, then let the dough come to room temperature before rolling. This helps prevent cracking and makes the dough more elastic and workable.

2. Freeze Rolled-Out Crusts in Pie Plates
If you want an even bigger head start, roll out the dough and fit it into your pie plate or pie pan. Crimp or shape the edges, then place the whole thing in the freezer uncovered for 1–2 hours until solid. Once frozen, wrap tightly in plastic wrap and then foil. Stack gently or store flat in the freezer.

This is ideal for single crust pies, savory pies, or recipes that call for a partially baked crust or fully baked crust. You can go straight from freezer to oven in most cases—just don’t forget to dock the crust with a fork and use pie weights for blind baking.

Thawing Frozen Pie Dough

When you’re ready to bake, the key is patience. Place the frozen dough disc in the fridge overnight to thaw slowly. Then let it sit at room temperature for 15–30 minutes to soften slightly, which makes rolling easier. Cold dough cracks; slightly warm dough stretches. The balance is key.

For pre-rolled frozen crusts, you can bake them straight from frozen in a hot oven—just be sure to adjust the baking time as it may take a few minutes longer.

Freezing Baked Crusts

You can also freeze a fully baked pie crust ahead of time. Bake the crust as usual, cool it completely, and then wrap it in plastic wrap and aluminum foil. Store flat in a freezer-safe bag or container. This is great for custard pies or no-bake recipes like pudding pie, banana cream pie, or chocolate cream pie.

When you’re ready to use it, thaw at room temperature uncovered so the crust stays crisp, then fill as needed.

Freezing pie dough isn’t just convenient—it’s an easy way to always be ready for apple pie on a whim, pumpkin pie at the holidays, or savory pies on a weeknight. And once you try it, you may never go back to a store-bought crust again.

When You’re Ready to Bake:

Let the dough come to room temperature before rolling. Lightly flour your work surface and use a rolling pin to roll the dough into a circle about 1/8-inch thick to fit a standard 9-inch pie dish or pie plate.

For single crust pies, gently press the dough into the sides of the pan and trim the pie crust edges. Prick the bottom of the crust with the tines of a fork if blind baking.

To Blind Bake or Par-Bake:

If you’re baking a custard filling (like lemon meringue pie, pudding pie, or coconut cream pie), you’ll want to blind bake or par-bake your crust to avoid soggy bottoms.

Line your pie shell with parchment paper and fill with pie weights, uncooked rice, or dry beans.
Place the pie pan on a baking sheet and bake in a hot oven at 375°F for 15–20 minutes.
Remove the weights and parchment, then continue baking until the crust is golden brown, about 10 more minutes for a fully baked crust, or less for a partially baked crust.

Helpful Pie Baking Tips

Egg wash the sides of the crust for a beautiful shine. Use a pastry brush to lightly apply a mixture of egg and water or milk.
Use aluminum foil or a crust shield to protect the pie crust edges from overbrowning during the baking process.
Avoid soggy bottoms by letting your pie bake finish on the bottom oven rack.
For double-crust pies, use a top crust and seal the edges before slicing vents into the top.
This favorite pie crust recipe works even better when you give it time to rest or chill before baking!

Great Pies to Make with This Crust

Once you’ve stocked your freezer with this easy, flaky pie dough, the possibilities are nearly endless. Whether you’re craving something sweet, savory, or somewhere in between, this homemade pie crust is versatile enough to work with a wide variety of pie recipes. It bakes up with a tender bottom crust, golden pie crust edges, and flaky layers that complement any filling.

Here are some of our favorite ideas to get you started:

Fruit Pies

This is the time of year when fruit pies really shine—especially during summer harvests and fall apple season. For these pies, you can use this crust as both the bottom crust and top crust, or even make a beautiful lattice.

Apple Pie
A true classic. This crust pairs beautifully with cinnamon-spiced apples. Don’t forget to use an egg wash to make the top crust golden and shiny!
Strawberry-Rhubarb Pie
A tart-sweet combo that bursts with flavor. This pie works well with a partially par-baked pie crust if your fruit is extra juicy.
Blueberry Pie
Perfect in a double crust pie. Be sure to sprinkle a little flour mixture or cornstarch in with the berries to prevent excess liquid from soaking the pie shell.
Mixed Berry Pie
Use a combination of blackberries, raspberries, and blueberries. This one shines with a decorative crust—think cut-out pastry stars or a braided edge.

Custard & Cream Pies

These custard pies and cream pies need a stable, crisp pre-baked pie crust to support their soft, often chilled fillings.

Pumpkin Pie
A Thanksgiving staple. Use blind baking with pie weights to keep the crust from puffing up before adding the custard filling.
Coconut Cream Pie
Rich, velvety coconut custard poured into a cooled, fully baked crust and topped with whipped cream and toasted coconut.
Banana Cream Pie
Layered with banana slices and creamy pudding. This pie is best assembled in a pre-baked pie crust just before serving.
Chocolate Cream Pie
A dreamy mix of smooth chocolate custard and whipped topping. Chill before slicing for perfect layers.
Lemon Meringue Pie
The contrast between tangy lemon and fluffy meringue is heavenly. Use a par-baked crust to keep the bottom of the crust crisp.

Savory Pies

This flaky pie crust recipe isn’t just for dessert! It’s also an excellent base for hearty, comforting savory pies. These make great weeknight meals or brunch options.

Chicken Pot Pie
Creamy chicken and vegetables tucked into a buttery pie shell—comfort food at its finest. Use a full double crust pie or just a top crust for a lighter version.
Quiche
This dough works wonderfully in a 9-inch pie dish for a classic quiche. Blind bake your crust before adding eggs, cheese, and fillings like spinach, bacon, or mushrooms.
Here’s a link to my favorite quiche recipe: Savory Quiche Florentine with Cheddar and Green Onion
Shepherd’s Pie
While traditionally topped with mashed potatoes, topping it with a pie crust instead gives a fun twist on the classic dish—you can even add a bottom crust too and make it portable for leftovers.

Want to Get Creative?

Use your favorite pie crust recipe in other fun ways, too! Try hand pies, galettes, savory tarts, or even crust toppers for stews. The best part of keeping this dough on hand is knowing you’re only a few steps away from a show-stopping meal or dessert. The Galette is a perfect quick and easy summer dessert that looks like you spent all day in the kitchen!

How to Make a Rustic Summer Fruit Galette

A galette is the perfect easy, rustic alternative to a traditional pie—and a great way to showcase fresh summer fruit like peaches, berries, or plums. Best of all, it uses the same pie crust dough you’ve already made and frozen!

Here’s how to make one:

Roll out 1 disc of dough on a lightly floured work surface into a rough 12-inch circle—don’t worry about perfection! Transfer it to a sheet of parchment paper on a baking sheet.
Toss 2–3 cups of sliced fresh fruit (peaches, nectarines, strawberries, blueberries, or any mix!) with 2–3 tablespoons of sugar, a tablespoon of flour or cornstarch, and a squeeze of lemon juice.
Pile the fruit in the center of the dough, leaving a 2-inch border.
Fold the edges of the crust up and over the fruit, pleating as needed. The center will remain open—that’s what gives it that rustic look!
Brush the crust with an egg wash and sprinkle with a little coarse sugar if desired.
Bake at 400°F for 35–45 minutes, until the crust is golden brown and the fruit is bubbling.

Let it cool slightly before slicing. Serve warm with whipped cream or a scoop of vanilla ice cream for the perfect summer dessert.

You don’t have to rely on store-bought crust when it’s this easy to make a large batch of your own. This bulk homemade pie crust recipe saves you time, freezer space, and stress—so the next time you’re in the mood to bake, your crust is already waiting.

Can You Make Pie Crust Ahead of Time? An Easy Recipe